Study of two wine strains rehydrated with different activators in sluggish fermentation conditions

• Published in: European food research & technology Vol. 237; no. 4; pp. 547 - 554
• Main Authors: Díaz-Hellín, Patricia, Úbeda, Juan, Briones, Ana
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.10.2013; Springer Nature B.V
• Subjects: Adjuvants; Agriculture; Analytical Chemistry; Biotechnology; Chemistry; Chemistry and Materials Science; Ethanol; Fermentation; Food Science; Forestry; Gene expression; Metabolism; Metabolites; Original Paper; Oxidation; Oxidative stress; Physiology; Sterols; Studies; Sugar; Vitaceae; Wines; Yeast; Yeasts; Spain; Metabolic activators; Active wine dry yeasts; Sluggish fermentation; Fructose–glucose consumption

Rehydration of active dry yeasts is essential in wine fermentation. To help yeast cells withstand the extreme conditions during alcoholic fermentation, adjuvants are added to the must. However, few commercial activators are added directly to the yeast rehydration water, even though this might render...